Pengaruh Penambahan Probiotik Mix Culture Pada Fermentasi Anaerob Kulit Kopi Terhadap Kadungan Serat Kasar, Dan Protein Kasar

This research aim to determine the effect of addition probiotic mixculture on anaerobic fermentation coffee peel content dry matter, crude fiber, and protein. conducted by experimentally using a Complete Randomized Design (CRD) with 4 treatments 5 repeats. The treatment was P1 (coffee + 3% molasses), P2 molasses 0.5% Heryaki probiotic), P3 1% P4 1.5% probiotic). results showed that mix culture had no significant (P>0.05) fiber (15.738%-17.714%) protein (10.676%-12.019%). conclusion this study probiotics did not affect content.